Foods Exam 1: Unit 3-6

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Good fruit characteristicsTender, full size & color, heavy, pleasant aroma, tastyBad fruit characteristicsHard, small size, green, light, no smell, not tastyFruit can be eatenFresh, Cooked in liquid, Baked, Broiled or Grilled, Fried, MicrowavedTypes of vegetablesFlowers, fruits, seeds, stems, leaves, roots (RFFSSL)Flower examplesBroccoli, cauliflower, artichokeFruit examplestomato, cucumber, pumpkin, eggplant, squash, peppersStem examplesasparagus, celeryLeaves examplebrussel sprouts, cabbage, lettuce, spinachSeeds examplepeas, corn, beansRoots examplebeets, carrots, parsnips, sweet potatoes, turnips, radishes4 ways you can purchase fruit and vegetablesCanned, Fresh, Frozen, DriedUncooked grains products should be storedin a cool, dry, dark placeCooked grain products should be storedin the refrigerator, tightly coveredPasta ______ from uncooked to cookeddoublesExamples of red meatBeef, Veal, Pork, and Lamb_______ & _________ are most tender b/c they come from very young animalsPork & VealSelect grade beefleaner, usually cost less; tough in texture; dries out easily when cooked; most common grade used and purchasedChoice grade beefhigh quality with good amount of marbling; slightly tougher than PrimePrime grade beefmostly used in restaurants and hotels; highest grade; abundant amount of marblingThe number of servings in a pound of meat will depend onThe amount of fat, gristle and bone_______ meat generally has the lowest fat contentRoundChoose meats that arebrightly red in colorMusclemeat without bone or fatConnective Tissueconnects or surrounds the tissue or organs contains elastin and collagenMarblingflecks of fat throughout the lean meat, indicates the tenderness of a cutElastinprotein that can not be softened by cooking; tough and elasticGrindingbreaks down elastin in meatMarinatesoak in a solution to make softerCooking methods for tender cutsBroiling, Roasting, Pan-broiling, Stir fryingCooking methods for less tender cutsBraising, Cooking in LiquidRice _______ as it cookstriplesMethod for cooking riceBring water to boil, add and stir in rice, turn heat to low and put on the lid, rice is done if no water is visible, fluff with a forkLeavening agentcauses a product to riseLeavening agent examplesBaking powder, Baking soda, and Yeast (not in quick breads)Quick bread examplesBiscuits, muffins, pancakesYeast bread exampleRegular breadPlace the the order which they are to be usedTrue or False: Fresh eggs peel more easily when hard cooked than older eggsFalse________ heat should be used when preparing eggs.Low to moderateTrue or False: Poached eggs are high in fatFalseEggs will stay fresh for _______ in the refrigerator4-5 weeks